Salmon breakfast
Fish tales
Magazine

Oven baked salmon breakfast

Recipe (breakfast)

Today we are making a twist on a classic French breakfast dish, Oeuf ‘en co­cot­te’, which is an egg, cooked in a little ramequin bowl. But we are making it a little more special in combination with a delicious cream with stunning smoked sockeye salmon. A delicious and super quick to make recipe. The perfect salmon breakfast!

  • 1

    Preheat the oven to 180ºC.

  • 2

    Butter two ovenproof dishes/bowls. Make sure the butter is covering the whole bowl.

  • 3

    Panfry the spinach in a frying pan with olive oil on medium high heat for 3 minutes. Season with salt, pepper and a splash of lemon juice and add the spinach to the dishes. Make sure the spinach only covers half of the dish, so there will be enough space for the rest of the ingredients.

  • 4

    In a bowl, mix the crème fraîche with the lemon zest, chives and salmon and season with salt, pepper and lemon juice. Divide the salmon cream over the dishes and make sure it only covers a quarter of the dish, so there's enough space for the next ingredient.

  • 5

    Carefully crack an egg into the empty space of your dishes. Leave the egg yolk intact.

  • 6

    Put the dishes in an baking tray and add boiling water until the dishes are covered halfway. Put the baking tray in the oven and cook for 10-20 minutes, depending on the size of your dishes. Take the dishes out of the oven and garnish your salmon breakfast with some chopped chives. Enjoy!

Ingredients

  • - 30 g. butter

  • - 200 g. fresh spinach

  • - 1 lemon

  • - 2 tbsp. creme fraîche

  • - handful of chives, roughly chopped

  • - 100 g. smoked sockeye salmon, cut in rough chunks

  • - 2 eggs

  • - salt and pepper

  • - olive oil

  • 30 min
  • 2 persons